※ Last Night's Dinner - Entrecote

Entrecote (Scotch Fillet) with a baked potato.

Salad: wild rocket, Reggiano Parmesan, truffle oil, truss tomato, bocconcini.

Red wine jus and shallot compote (with fresh thyme & rosemary) 
Finished with a dash of fig vin cotto. (recipe below)

Pinot: Apsley Gorge 2008 Pinot Noir

Spicy and charry oak evident initially but then the sweet, sweet fruit insists its way to the front. Young pinots, not long bottled, all benefit from a good dose of air so decant or pour a smidgen into a big glass.

The nose is abundant in dark berry fruit and plums, leading into a full flavoured palate of spicy cherry and blackberry. These characteristics are true to the terroir of the region. Careful cellaring of this wine is a must for the aged pinot drinker. All the gamey, earthy flavours should develop over the next few years. Great food match would be wild Venison roasted with rosemary and garlic.

INGREDIENTS

2 tablespoons olive oil

1 Tablespoon Butter**

2 cups sliced shallots

1 tablespoon minced garlic

1 tablespoon all-purpose flour

1 teaspoon minced fresh thyme

1 teaspoon minced fresh rosemary

1 bay leaf

4 cups beef broth

2 cups red wine

A dash of Fig Vincotto

* Salted Lescure French Butter, gives this dish a new dimension. AOC cultured butter, from Poitou, France. Made as butter should taste, not full of water and frozen for years before being sold.

METHOD

Heat oil and butter in a large saucepan over medium heat. Add shallots and garlic; sauté until golden, about 15 minutes. Add flour and herbs, and stir one minute. Pour in broth & wine. Mix well and boil the sauce until it is reduced to 2 cups, about 20 minutes. Add a dash of Fig Vincotto (Can be made 2 days ahead. Refrigerate.)